Boston Cream Pie revised 6/21 (photo and cake by Lauren)
Source: various recipes combined by Lauren
Lauren's Boston Creme Donut Cake

Pastry Cream Filling:

2 cups milk
6 T sugar
pinch salt
2 1/2 T cornstarch (3 T for a stiffer pastry cream)
2 tsp vanilla
3 large egg yolks
1 large egg
3 T unsalted butter softened		 Cake:

1-1/2 cups (188g) all-purpose flour
1-1/2 tsp baking powder
3/4 tsp salt
3/4 cup (180ml) whole milk
6 T (85g) unsalted butter
1-1/2 tsp vanilla
3 large eggs, room temp
1-1/2 cups (300g) granulated sugar		 Chocolate Glaze

1/2 cup (120ml) heavy cream
2 T light corn syrup
4 oz (113g) semisweet chocolate, finely chopped

Make the pastry cream: Heat the milk over medium high heat and bring it to a simmer, almost to a boil.
While the milk is being heated, whisk the sugar, vanilla, egg and yolks, cornstarch and salt together until you have a thick, smooth mix. Set aside (on a towel to prevent from slipping while whisking)
As soon as the milk starts to bubble, remove it from the heat. In a thin stream, slowly pour about a half of the hot milk into the egg mix, WHILE WHISKING CONSTANTLY to temper the egg mix. Add the tempered egg mix back into the hot milk in the saucepan. Cook over medium heat, while whisking vigorously until custard starts to thicken (after about 1-2 minutes). While whisking, let the custard come to a boil, lower the heat and cook for 1-2 minutes. Remove from the heat and add the butter, whisking until completely mixed in.
Pour the custard into a bowl and immediately cover the surface with plastic wrap, making sure the plastic wrap is touching the whole surface. This is to prevent a custard skin from forming on top. Let the custard cool down to room temperature and then let it chill in the fridge for a few hours, until chilled.

Preheat the oven to 325. Grease two round 9-inch cake pans, line with parchment paper, then grease the parchment.
Make the cake: Whisk flour, baking powder, and salt together in a small bowl. In the microwave or on the stove, heat milk and butter together until butter has melted. Stir in the vanilla extract. Cover loosely to keep warm. Using a hand or stand mixer fitted with a whisk attachment, whip the eggs and sugar together on high speed until light and creamy, about 4 minutes. Add hot milk mixture and whisk by hand until combined, then whisk in the dry ingredients. Batter will bubbly on top and somewhat thick, similar to pancake batter.
Divide batter evenly between pans. Bake until the tops of cakes are light brown and a toothpick inserted in the center comes out clean, about 20-22 minutes.
Remove cakes from the oven and set on a wire rack. Allow to cool completely in the pan. As the cakes cool, check the pastry cream in the refrigerator. If it's too thick, it won't easily spread and could tear the cake. I remove pastry cream from the refrigerator about 20 minutes before assembling the cake.
Once cakes are cool, run a thin knife around the edges to release from pan. Place bottom cake layer on your cake stand or serving plate. Spread pastry cream evenly on top. Place second cake layer on top and gently press down to adhere to the pastry cream. Refrigerate cake while preparing the chocolate glaze.

Make the glaze: Heat heavy cream and corn syrup in a small saucepan over medium heat until just simmering. Meanwhile, place chocolate in a 2 cup heat-proof glass measuring cup with a pouring spout. Once simmering, remove cream from heat and pour over chocolate. Let sit, covered, for 5 minutes. Gently whisk until smooth.
Pour glaze into the center of cake. Spread glaze to the edges of cake allowing it to gently drip down the sides. Refrigerate cake, uncovered, for at least 2 hours (and up to 24 hours) before slicing and serving. If chilling for longer than 2 hours, allow cake to come to room temperature before slicing and serving.

Cover leftover cake tightly and store in the refrigerator for 5 days. Makes 10-12 servings

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